Easy Chili Recipe
Ingredients:
• 1 chopped onion
• 2 cloves crushed garlic
• 2 – 14.5 oz can fire roasted tomatoes
• 1 (15.5 oz) can chickpeas
• 1 (15.5 oz) can black beans
• 1 (15.5 oz) can kidney beans
• 1 cup diced carrots
• 1 cup diced celery
• 1 diced red bell pepper
• 1/2 cup chopped walnuts
• 1 tbsp chili powder
• 1.5 tsp cumin
• 1.5 tsp ground cinnamon
• 1 tbsp white miso
• chili pepper (optional)
Instructions:
Recipe is set for making this in a pressure cooker (instant pot) but you can use a slow cooker or stove top – cook until vegetables are soft.
1. Press the sauté button
2. “Fry” chopped onions and crushed garlic in water until soft
3. Add fire-roasted tomatoes, can beans, diced vegetables, chopped walnuts and all spiced and fill in water until all legumes are just covered.
4. Stir everything well together, put on the lid, turn the valve to the sealing position and set to 25 minutes on high pressure.
5. Let pressure release naturally completely. Meaning, don’t touch the pot until the safety pin drops on its own.
6. Open the pot, give all one last stir and add pepper to taste if necessary, at this point and serve.
7. Top everything from cubed fresh avocado, chili cheese sauce, cilantro leaves, and serve chili as desired.
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Chili Cheese Sauce
Video Here:
Ingredients:
1/2 cup raw cashews
1/4 cup water – ** (if blender is having trouble double) **
1 large piece of roasted red pepper (1/2 cup chopped)
3 Tbsp nutritional yeast
1 tsp miso
1 tsp rice vinegar
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Instructions:
Blend together all ingredients in a high-speed blender
Serve Warm
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